Learn how to make this all-rounder chimichurri steak recipe. This sauce is super simple to make and comes together in no time!
We are a family of chimichurri sauce lovers. It’s pretty much the most perfect sauce to add to almost anything. This includes salads, sandwiches, and all kinds of grilled meats.
What is chimichurri?
Chimichurri is the fresh and most popular sauce in South America made up of herbs.
It is a combination of parsley, spicy garlic, and cilantro that pairs well with plenty of things, especially protein.
Why this recipe works
- Packed with flavor. The first thing you’ll love about this sauce is that we make it with exceptionally healthy yet simple ingredients.
- Quick and easy. Just three simple steps, your chimichurri sauce is ready to go with your steak.
- Cost-effective. Affordable and easy to find ingredients, including tons of pantry staples.
What we love about this recipe is just how versatile it is. As you’d know, there are tons of varieties of steak out there and this sauce pairs well with all of them!
What is chimichurri made of?
This recipe uses a handful of fresh herbs and basics that can be found at any basic grocery store. Here is what you’ll need:
- Parsley. The green element of the sauce.
- Shallots. A milder and more flavorful alternative to onions.
- Chili. Bring a hint of spice
- Salt and pepper.
- Dried oregano and thyme.
- Lime juice.
- Olive oil.
How to make it?
This recipe is very simple to make. You can actually make the sauce while the steak is cooking and have them both ready in under 10 minutes! Let’s get cooking.
Step 1- Make the sauce
Start by adding the parsley, shallots, garlic, chilli, oregano, and dried thyme into a food processor and blend until smooth.
Next, transfer to a bowl. Add olive oil to the parsley mixture, along with lime juice and zest.
Step 2- Cook the steak
Now, season your steak. Either add oil to a non-stick skillet or prep the air fryer (and use the air fryer steak method).
Once the steak is cooked, slice it up and drizzle the chimichurri sauce on top.
What steak is best?
While any steak works, the best kinds to use are sirloin steak or flank steak. These two cuts of steak are more tender and don’t require any heavy marination beforehand.
They also absorb the flavor of the sauce much better.
Can chimichurri sauce be frozen?
Wondering what is the best way to store leftovers? Here are best practices for sauce storage:
To store: Place chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks.
To freeze: You can freeze chimichurri sauce for up to 3 months in a freezer.
What to serve with this dish
Like any good steak dish, vegetables are the superior pairing for them. Here are some of our favorites:
Frequently Asked Questions
If you use parsley that isn’t fresh, it can sometimes yield a bitter sauce. If this happens to you, squeeze half a lemon and add 1/2 teaspoon of salt.
The key difference between chimichurri and pesto is that the latter uses nuts and olive oil for the base, whereas the former uses herbs and spices.
For the chimichurri sauce
- 1 bunch parsley stems removed
- 1 medium shallot
- 2 cloves garlic
- 1 small red chilli
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup olive oil
- 1 small lime juiced and zest
For the steak
- 1 1/2 lbs flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter softened
- In a high speed blender or food processor, add your parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme. Blend until smooth.
- Transfer the mixture into a bowl and stir through the olive oil, lime juice, and lime zest.
- Make the steak. Rub salt, pepper, and melted butter over the steak.
- Place a skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through.
- Remove the steak off the heat and let the meat rest for 10 minutes. Slice it up and drizzle with chimichurri sauce.